Hot Cross Bun Recipe

Soft, spiced Easter buns studded with sultanas and finished with a glossy glaze.

Ingredients

• INGREDIENTS FOR THE BUNS
• 500g strong white bread flour
• 75g light brown sugar
• 1 tsp salt
• 2 tsp mixed spice
• 1 tsp ground cinnamon
• 7g sachet fast-action dried yeast
• 300ml warm milk
• 50g unsalted butter, melted
• 1 large egg, beaten
• 150g sultanas
• Zest of 1 orange (optional)
• INGREDIENTS FOR THE CROSSES
• 50g plain flour
• 50ml water
• 2 tsp icing sugar
• FOR THE GLAZE
• 2 Tbsp apricot jam, marmalade or golden syrup, warmed

Method

1. Make the dough — In a large bowl, mix the flour, sugar, salt, spices and yeast. Make a well in the centre and pour in the warm milk, melted butter and beaten egg. Stir until a sticky dough forms.
2. Knead — Turn onto a floured surface and knead for about 10 minutes until smooth and elastic, or use a stand mixer with a dough hook.
3. First rise — Place the dough into a lightly oiled bowl, cover with a damp cloth or cling film, and leave to rise in a warm place for 1–2 hours until doubled in size.
4. Add fruit & second rise — Turn the dough out onto a lightly floured surface. Knock back and knead for 5 minutes, adding the sultanas and orange zest (if using) in the final minute. Return the dough to the bowl, cover, and let rise for 1 hour until doubled.
5. Shape the buns — Punch down the dough. Divide into 12 equal pieces and shape each into a smooth ball. Arrange on a lined baking tray, slightly spaced apart. Cover and allow to rise for another 45 minutes.
6. Preheat the oven to 200°C (180°C fan) or 400°F.
7. Pipe the crosses — Mix flour, water and icing sugar into a paste and pipe crosses over the buns.
8. Bake for 20–25 minutes until golden brown.
9. Glaze — While the buns are still warm, brush with your chosen glaze for a beautiful shine.